Beef Stew with Dried Plums
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
4 slices of thick cut bacon, cut into 1/4 -inch thick pieces3 tablespoons olive oil3 lbs of beef chuck, cut into bite sized pieces2 carrots, sliced2 cups pearl onions, peeled1 teaspoon salt¼ teaspoon ground black pepper1/2 teaspoon white sugar 2 tablespoons flour (or more to coat meat)3 cups chocolate wine (or good quality red wine)2 – 3 cups beef stock1 tablespoon tomato paste2 cloves mashed garlic1 crumbled bay leaf1 pound mushrooms, cleaned and quartered8 prunes
-Preheat oven to 450 degrees F.
-In a large skillet, simmer bacon for 10 minutes in water. Drain and dry.
-Sauté bacon in 1 tablespoon olive oil in skillet over medium heat for 2-3 minutes until slightly brown. Remove bacon leaving fat in pan.
-Dry beef pieces in paper towels. Adding a few beef pieces at a time, brown in bacon fat over medium-high heat. Place browned meat in large dutch oven. Continue process until all pieces are browned on all sides. Add bacon to dutch oven with beef.
-Using same fat in skillet, brown the sliced carrots and set aside.
-Toss the beef and bacon with salt, black pepper and sugar. Sprinkle meat with flour until lightly coated. Set pot uncovered in the middle position of oven for 4 minutes.
-Remove pot from oven and reduce oven to 325 degrees F.
-Add wine and beef stock to just barely cover the meat. Stir in tomato paste, garlic and bay leaf. Bring to a simmer on top of stove.
-Cover pot and place back in oven allowing meat to slowly simmer for 3-4 hours. Check every hour to make sure liquid barely covers the meat, adding additional wine and stock if necessary.
-While beef is cooking, sauté onions and mushrooms in remaining olive oil until lightly browned. Add onions, mushrooms, prunes and carrots to last hour of cooking.
-Meat is done when tender.
Serving Size: Makes about 15 - 1 cup servings
-In a large skillet, simmer bacon for 10 minutes in water. Drain and dry.
-Sauté bacon in 1 tablespoon olive oil in skillet over medium heat for 2-3 minutes until slightly brown. Remove bacon leaving fat in pan.
-Dry beef pieces in paper towels. Adding a few beef pieces at a time, brown in bacon fat over medium-high heat. Place browned meat in large dutch oven. Continue process until all pieces are browned on all sides. Add bacon to dutch oven with beef.
-Using same fat in skillet, brown the sliced carrots and set aside.
-Toss the beef and bacon with salt, black pepper and sugar. Sprinkle meat with flour until lightly coated. Set pot uncovered in the middle position of oven for 4 minutes.
-Remove pot from oven and reduce oven to 325 degrees F.
-Add wine and beef stock to just barely cover the meat. Stir in tomato paste, garlic and bay leaf. Bring to a simmer on top of stove.
-Cover pot and place back in oven allowing meat to slowly simmer for 3-4 hours. Check every hour to make sure liquid barely covers the meat, adding additional wine and stock if necessary.
-While beef is cooking, sauté onions and mushrooms in remaining olive oil until lightly browned. Add onions, mushrooms, prunes and carrots to last hour of cooking.
-Meat is done when tender.
Serving Size: Makes about 15 - 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 396.4
- Total Fat: 21.9 g
- Cholesterol: 57.3 mg
- Sodium: 339.0 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 1.6 g
- Protein: 28.9 g
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